Your go-to summer beverage will be this naturally sweetened summer rhubarb slushy since it is so cool and refreshing. Good for adults who add a shot of their preferred alcoholic beverage as well as children.
| Prep Time: | 20 mins |
| Cook Time: | 5 mins |
| Additional Time: | 6 hrs |
| Total Time: | 6 hrs 25 mins |
| Servings: | 10 |
Ingredients
- 4 (6 ounce) containers fresh red raspberries
- ½ cup honey
- 4 cups water, divided
- ¾ cup white sugar
- ½ cup light corn syrup
Instructions
- Place raspberries in the bowl of a food processor; blend until smooth. If an extra smooth sorbet is desired, press pureed raspberries through a fine sieve to remove seeds. Whisk together pureed raspberries and honey in a large bowl.
- Combine 3 cups of water, sugar, and corn syrup in a large saucepan; stir to combine. Bring to a boil over high heat. Boil until sugar is dissolved, without stirring, about 2 minutes. Stir sugar water and remaining 1 cup of water into raspberry puree.
- Make an ice bath by filling a very large bowl with water and ice. Set the bowl of raspberry puree in the ice bath, and whisk until cool. Pour cooled puree into a 9×13-inch baking dish; cover and freeze until solid, 6 to 8 hours.
- To make a coarsely textured granita, use a fork to scrape frozen puree into small crumbs. For a deliciously silky sorbet, transfer frozen puree to a food processor and process until smooth.
Reviews
Very tasty use of the bucketful of about-to-go-bad raspberries my sister gave me. I strained out the seeds for a seedless sorbet. It took a while, and I had to constantly mix the pulp around to try to get the liquid to fall through the strainer. The leftover seedy/pulpy solids seemed to be almost equal in volume to the strained liquid, so I adjusted the measurements of the other ingredients accordingly. I froze it in the 9×13 pan overnight, much longer than 6-8 hours, but I was still able to pry it out to process it until smooth. I only processed a third of it for now, leaving the remainder in the 9×13 in the freezer until we want some again later..
Very good. Did transfer the frozen puree to food processor and process until smooth!
I loved the texture and it was exactly the right consistency also the taste was very rich and a little tart.
Well written, easy to make and can be the starting point for many other fruit treats. Thank you for this recipe!
Excellent. Followed recipe; strained out the seeds. Half the batch was frozen in freezer. This creates more ice crystals although stirring it up brings it back to a slushy consistency. Other half refrigerated over night and made using an ice cream machine. In the future, prefer making this in an ice cream machine as the texture is noticeably smoother with the entire batch having the same consistency.
Delicious – especially when combined with Vanilla ice cream!
Wonderful Recipe! I made it using fresh organic raspberry’s from my garden.
This recipe is very refreshing! I only made a few changes. I used frozen raspberries, the juice of 1 lime, used less honey and increased the sugar to 1 cup. I did use my ice cream maker – 45 minutes and it was perfect. My 6 year old did not like the seeds so I strained a batch for her and she was happy.
Have to freeze in 9×13 so it freezes evenly. Strawberries work well with one less cup water. Freeze in 9×13 for 6-8 hrs and then re-run through food processor. Freeze 2 more hours.
This recipe is REALLY good! It is really nice with organic, freshly picked and washed rasberries. A sweet taste fore everyone! You will get extra, so beware!
Made this twice and love it! Great hit among the family! Used fresh raspberrys from my garden. Delicious!
So delicious, but added lime juice after I froze and scooped it. Its the perfect summer recipe especially if you don’t have an ice cream machine!
really really tasty 🙂 x only thing i would say is if u do not own a food processor thn blend the rasberries with a drip of milk so it blends betterand is a smoother mixture 🙂 x
Question: Where does the honey come into the preperation? I have a batch of strawberry cooling, having missed the honey. Fingers crossed!
Soooooo good. Great served after seafood.
YUMMY! I made this recipe for tonight’s dessert. I followed the recipe except for the freezing. Since I didn’t have 6 hours for it to freeze, I froze it for an hour to get it cold, then put it into my ice cream machine. The end result was a yummy raspberry sorbet. Thank you Toasted Garlic for sharing your recipe.
You can substitute strawberries, but I found that it needed a cup less water, which made it sweeter. Use your discretion. But works just fine as the recipe states.. just makes more sorbet!